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Recently I started reading up on making homemade condiments! This is a totally sweet, savory, healthy, and delicious venture I came to learn. Not only do you know exactly what is going into your meals, you can also control all the additives, soy oil, preservatives, and tailor to your own tastes.

After I looked into homemade mayonnaise and saw how easy it was I was thrilled, but was disappointed that it generally lasted only 3-4 days. Now if that is your jaaammm and you use it up fast enough, or just make it when you need it, then cool! I was really hoping for something longer lasting though. Then I stumbled upon a few people talking about ‘fermentation’. The term wasn’t completely foreign to me as I was introduced to the idea a while back by my good friend Laura , and she knows her stuff! Knowing how much I would trust her judgment I delved further into this idea online. Right now I am just on the cusp of learning about this subject but totally pumped after my first project of fermented mayonnaise turned out super well! I’ve been eating it and putting it into recipes for a bit and so far DELICIOUS! I also started with a very simple recipe to get my feet wet. Now for starters let’s talk a bit about fermentation first.

Here is a link to a fantastic post on how fermented foods are great but NOT for everyone. It is an excellent unbiased view of fermenting. Sometimes I find a well rounded, and unbiased view hard to find on some natural, home-made, and health subjects. I really recommend a read of this and to do your research:

Lactic acid fermentation (commonly called lacto-fermentation), caused by bacteria found in yogurt etc

Some awesome facts about fermented food:

Fermenting has been done for thousands of years to help preserve food and promote health

Full of probiotics

These probiotics do crazy good things like increase the good bacteria in your digestive system

You can ferment a lot of things

I would also suggest learning about the benefits of probiotics, and what they do for you when coming from the right source. Only a few benefits are the increase of vitamin K for healthy bones, strengthen ones immune system, and help manage weight.

Now I am just a beginner at this and learning so much! If anyone has helpful advice please do share! My first project that I decided on was fermented mayonnaise. I chose to ferment with store bought Kombocha fermented tea which is a nice option for people who are lactose intolerant.

Mayonnaise Recipe:

1 large egg

1 large egg yolk

lemon juice or apple cider vinegar to taste

1-2 teaspoons of salt

1/2 cup olive oil (you can do a full cup of olive oil instead of adding another oil but I find it mush more expensive)

A hand blender (you can use a regular blender although I’ve never done it myself)

A mason jar. If you are using a hand blender it works best actually blending right into a mason jar and you will save a lot of mess! Otherwise what I did was blend in a tall heavy beer glass.

Steps:

Put all the egg parts into your jar and blend until they are one with each other.

The key to mayo at home is to slowly pour your oil in while you blend…so a little stream at a time while you keep blending. If you get impatient and pour the oil in at the end there is a good chance it will separate on you.

Continue till all your oil is gone… yes it’s probably been 5min!!

Add all your spices, vinegar and such and keep blending till you get that lovely smooth consistency with little mountains when you lift the blender out. BLEND WELL.

Now here is the decision part. If you don’t want to ferment then just put a lid on it and stick it in the fridge . But it will need to be used up in 3-4 days! Continue if you would like to ferment.

As a first timer the way I did it was with a bottle of store bought Kombucha (3$ and will last 6 months in the fridge after you open it). Next time I would like to try making whey! Now just blend in your Kombucha at the end.

Fermenting Specifically Mayonnaise:

Either you blended right into your jar or transferred from the blender/container. Simply put your mason jar lid on tightly, and one that is meant for a mason jar. Then store in a spot out of direct sunlight that is room temperature for 7 hours. Then presto!

If you didn’t catch the link above here is a great link for lacto-fermentation which I plan to try next: